Nutritional Facts

Directions

In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside.

In a large saucepan, the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat.

For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.

Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.Yield: 8 servings.

Originally published as Grandma's Sour Cream Raisin Pie in Grandma's Great Desserts Cookbook
1992, p77

"A friend asked me to make him one and I was pleasantly suprised at how good it was. I picked this recipe blind as I has never heard of it before. He had said he had some in Montana somewhere...... How do you keep meringue from weeping????"